In a large stockpot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the diced onion and cook until it's translucent and starting to caramelize, stirring occasionally. This should take about 5-7 minutes, and you'll know it's done when the onion is soft and fragrant.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning. You'll know it's done when the garlic is fragrant and slightly softened.

Add the chicken to the pot and cook until it's browned on all sides, stirring occasionally. This should take about 5-7 minutes, and you'll know it's done when the chicken is cooked through and the internal temperature reaches 74°C.

Add the chicken broth, diced carrots, diced celery, thyme, basil, salt, and pepper to the pot. Stir to combine, then bring the mixture to a boil.

Reduce the heat to low and simmer the soup for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through. You'll know it's done when the vegetables are soft and the soup has a rich, savory flavor.

While the soup is simmering, cook the noodles according to the package instructions. Drain and set aside.

Once the soup is done, stir in the cooked noodles and cook for another 2-3 minutes, or until they're heated through. You'll know it's done when the noodles are tender and the soup has a creamy, velvety texture.

Taste and adjust the seasoning as needed, then serve hot.